Espresso Frappe
  • Servings: 4
  • 3 cups milk
  • 1/2 cup heavy cream
  • 2 shots expresso -- chilled
  • 1/2 cup simple syrup
  • amaretto cookies -- crumbled
  1. Mix the milk and cream in a 9 by 12-inch glass baking pan and put it in the freezer for 2 to 3 hours. Every 30 minutes, scrape the ice that forms with a fork to create a soft, icy mixture.
  2. The icy mixture can be made 1 day ahead, stored in the freezer covered with plastic wrap.
  3. In a blender, combine the icy milk-and-cream mixture with the expresso and simple syrup.
  4. Blend until smooth.
  5. Spoon into decorative serving glasses and top with the crumbled cookies.
  6. NOTE : To make Simple Syrup, cook 1/2 cup water and 1 cup sugar until the sugar is disolved.
I got this recipe off of the "Everyday Italian" show on Food Network (Giade De Laurentiis). I tried it and it was delicious so I thought I would share it with all of my bakespace friends.